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CONSUMER TRENDS AND QUALITY STANDARDS OF MANGO EXPORT

FROM INDIA

H.P. Singh Deputy Director General (Hort.)

Indian Council of Agricultural Research (ICAR), New Delhi

Consumer Trends and Export of Tropical and Subtropical Fruits – Bangkok (July 14-16, 2008)

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• There is a growing demand for mango across the globe due to exquisite flavour, taste and neutraceutical properties

• The major mango producing countries are India, China, Bangladesh, Thailand, Mexico, Pakistan, Philippines etc

• India is the largest producer of mango in the world.

• It produces 40 percent of the total world production.

Current status of mango

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Major mango producing countries of the world

998112538

20023676

14001800

11901679

9081606

7831413

4561348

9331003

500812

203380

100 2100 4100 6100 8100 10100 12100 14100

Production (000MT)

India

China

Thailand

Mexico

Pakistan

Indonesia

Brazil

Philippines

Nigeria

Egypt

1996-1997 2005-2006

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1344.9 1384.9 1401.61486.9 1519

1575.8 1623.4

1906.71970.4

2020.6

1253

7.9

1182

9.7

1149

01273

3.2

1002

0.2

1005

6.8

1050

3.5

9781

.7

1023

4.2

9981

.2

0

500

1000

1500

2000

2500

1996

-97

1997

-98

1998

-99

1999

-00

2000

-01

2001

-02

2002

-03

2003

-04

2004

-05

2005

-06

Are

a (in

000

, HA

)

0

2000

4000

6000

8000

10000

12000

14000

Prod

uctio

n (in

000

,MT)

Area Production

Area and Production of Mango in India

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Growth of mango export from India

24.7

42.8 45.434.6 37.1

44.4 38.0

60.553.4

69.679.0

45

74 79 72 6981 84

111

90

128142

0.0

20.0

40.0

60.080.0

100.0

120.0

140.0

160.0

1996

-97

1997

-98

1998

-99

1999

-00

2000

-01

2001

-02

2002

-03

2003

-04

2004

-05

2005

-06

2006

-07

Quantity (000 MT) Value (Rs. Cr)

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Destination of mango export from India

1033926534

3250332771

2301564

1309840

532261

849621

34014116

160242

23770

268105

0 5000 10000 15000 20000 25000 30000 35000

Quantity (MT)

U.A.E.

Bangladesh

Saudi Arabia

United Kingdom

Netherland

Behrain

Nepal

Singapore

Japan

Kuwait

2004-05 2005-06

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Export of processed products

EXPORT OF MANGO PULP FROM INDIA (1997-98 to 2006-07)

020

406080

100120140

160180

1 2 3 4 5 6 7 8 9 10YEAR ( 1 : 1997-98; 10 : 2006-07)

Qua

ntity

(000

' MT

)

0

1000

2000

3000

4000

5000

6000

Val

ue (M

illio

n R

s.)

Mango Pulp QuantityMango Pulp Value

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0

5

10

15

20

25

1 2 3 4 5 6 7 8 9 10

YEAR (1 : 1997-98; 10 : 2006-07)

Qua

ntity

(000

' MT

)

01002003004005006007008009001000

Val

ue (

Mill

ion

Rs.)

Mango Jam QuantityMango Jam Value

Export of mango jam from India

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Mango varieties exported

• Alphonso (March - June)

• Banganapalli (March - June)

• Dashehari (May - July)

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• Langra (June - July)

• Kesar (April - July)

• Chausa (June - August)

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Potential Exportable Varieties

• Ratoul

• Mallika

• Himsagar

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Varietal preference in different part of India

Langra, Bombay Green, Jardalu, Sepia, SukulBihar

Himsagar, Kishenbhog and GulabkhasWest Bengal

Dashehari, Langra and ChausaUttar Pradesh

Alphonso, Totaapuri and BanganapalliTamil Nadu

Alphonso, Kesar and PairiMaharashtra

Banganapalli, Alphonso, Pairi, Neelum and Malgoa

Karnataka

Kesar, Alphonso and RajapuriGujrat

Banganapalli, Suvarnarekha, Neelam and Totapuri

Andhra Pradesh

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Strength of India in Mango export

• Climatic variability – allows to harvest mango for a longer period

• Availability of different type of variety, which suits the different groups of consumers

• Research and R&D system inplace

• Developed infrastructure for export through air and sea.

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Consumer Preference of Importing Countries

• In most of the importing countries – Appearance of fruit (peel colour – yellow / red colour)

• Fruit quality– Fleshy with attractive pulp colour– Fiber less pulp– Firmness– Sugar and Acid blend– Free from any damage

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Can we change the consumer preference - YES

• Availability of varieties with attractive peel and pulp colour

• Availability of assorted varieties• Varities with longer shelf life• More nutritive value – Vitamin C, β carotene• Hygienic – free from any pest / disease damage

and pesticidal residue

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Research Initiatives• Institute engaged on Mango Research

– Indian Council of Agricultural Research (ICAR), New Delhi

– Central Institute for Subtropical Horticulture (CISH), Lucknow and

– Indian Institute of Horticultural Research (IIHR), Bangalore

– Indian Institute of Agricultural Research (IARI), New Delhi

– All India Coordinated Research Project (AICRP) –Centres in different parts of the country

Contd….

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• Develop cultivars suitable for export market – Arunima and Arunika.

• Develop technology for production of exportable quality fruit.

• Develop post harvest management strategies for long distance transport.

• Monitor and promote the export of fresh fruits and processed products.

Arunima Arunika

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Research Achievements

• Largest collection of mango accession• Identified suitable cultivars for different

agro-climatic conditions• Developed mass production technology for

production of plants through out the year• Developed >35 new cultivars• Developed nutrient and water management

technologies• High density planting• Technology for green production

Contd…

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• Integrated management of pest and diseases.

• Bagging of fruits for control of fruit fly and post harvest diseases.

• Post harvest techniques for grading, packaging, storage and transport.

• Developed vapour heat treatment to check fruit fly.

• Irradiation technology developed.• Uniform ripening procedure protocol

developed.

Research Achievements

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Development strategies

• Department of Agriculture and Cooperation – NHM

• National Horticulture Board (NHB) – Post Harvest Management

• Agricultural & Processed Food Products Export Development Authority (APEDA) – Export Promotion

• Ministry of Food Processing Industries - Processing

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Export Promotion and Regulations

– Registration of farmers by APEDA for export– Adherence to Codex Alimentarius norms– Pre harvest spraying of recommended

chemicals– Maturity

• Full mature – Export through air• 75-80% maturity – Export through sea

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Minimum quality standards of mango

Fruit shall be:-• whole, firm, sound and fresh in appearance;• clean, practically free of any visible foreign matter;• free of marked bruising, • free from damage caused by low/or high temperature;• free of any foreign smell and/or taste;• free of damage caused by pests;• sufficiently developed and display satisfactory ripeness;• when a peduncle is present, it shall not be no longer than 1.0 cm.• Mangoes shall comply with the residue levels of heavy metals,

pesticides and other food safety parameters as laid down by the Codex Alimentarius Commission for exports.

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Grade designation and quality of mangoes

10% by number or weight.

Mangoes must be of good quality, characteristic of the variety and may have slight defects (shape, suberized stains and healed bruises).

Class I

5% by number or weight.

Mangoes must be of superior quality, characteristic of the variety and free of defects

Extra class

10% by number or weight.

This grade includes mangoes which do not qualify for inclusion in the higher grades, but satisfy the minimum requirements.

Class II

Grade tolerancesGrade RequirementsGrade designation

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Grading and size tolerance

187.5426 - 925551 - 800D

150.0251 - 650351 - 550C

112.5180 - 425201 - 350B

50.090 - 220100 - 200A

Max. permissible difference between fruit in each

package (grams)

Maximum Permissible difference within the

packet (grams)

Weight (grams)

Size Code

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• Harvesting - Fruit should be harvested with utmost care either by hand with a clipper or harvester having 8-10 mm pedicle.

• Desapping – Invert the fruit in a desapper for about 25 – 30 minutes for complete removal of sap.

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Post harvest treatment• Hot water treatment -

Hot water at 52±10C supplemented with Prochloraz (0.1%) for 10 min for diseases controlAt 48±10C for 40 min for fruit fly control

• Vapour heat treatment Temperature of the treatment chamber shall be raised step by step to 500C for 20 minutes. – for export to Japan

• Irradiation At 400 Grays using Cobalt-60. –for export to USA

Vapour heat treatment system

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Packaging

– Use of good packaging material (Corrugated Fiber Board )

Dimensions of box– Alphonso (320x230x90 mm)– Banganpalli (390x260x115 mm)– Chausa (390x280x105 mm)

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Storage

• Fruits are stored in a cold room having a temperature range of 10 – 150C, and 85 – 90 % RH, according to variety .

• The controlled atmosphere (CA) refrigerated containers for long term storage and shipment of mangoes (up to 4 weeks).(CO2 and O2 both @ 5%)

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Ripening• Ripening of fruit by ethylene gas,

– Either direct from cylinder as liberated from catalytic generator (100 ppm).

– Ethephon / ethrel at 52±10C for 5 min (250 - 750 ppm)

Ripening chamber

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Receipt of fruit at pack house

Desapping (25-30 min)

Washing

Hot water and fungicide treatment (52±10C for 10 min)

Drying (forced hot air at 400C)

Sorting and grading

Packing and cooling

Pre cooling (100C)

Palletization and storage (cold storage- 10-150C )

Container loading

Transportation

Process flow chart in pack house

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Changing trend in consumer preference

• Demand for assorted cultivars of different colour

• Better firmness of pulp• Mild flavour / aroma• Rich in carotene content and nutritive values• Organically grown mango

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What is needed?

• Adoption of Good Agricultural Practices (GAP)

• Assortment of cultivars and its promotion• Development of cultivars and technology• Traceability of expected produce• Ensuring safe mango

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Outlook

Mango cultivation is predominant in Asia. There is emerging opportunity due to increasing preference for mango fruits and its products. The potential could be harnessed through effective R&D activities and promotional strategies. Coordinated approach will be needed to achieve the goal.

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Let us think together for King of Fruits